Greek Ekmek Kataifi

Greek cabbage rolls with zucchini and rice

Greek cabbage rolls (lahanodolmades) filled with zucchini and rice and served with a rich and creamy egg-lemon (avgolemono) sauce. These vegetarian cabbage rolls are so delicious!

Key Ingredients

green cabbage


and more...

Prepare your cabbage by removing the hard core, place it in a large pot and cover with water and boil. Drain cabbage and set aside.

Step 1

In a medium size pot sauté vegetables. Remove from the heat and stir in the zucchini, rice and spices.

Step 2

Line the bottom of the pot with a few cabbage leaves. Separate out the cabbage leaves and place some filling in the bottom-center of your leaf.

Step 3

Use the cabbage leaf to fold over the filling.  Bring in the sides, and continue to roll up.  It is almost like you are making a burrito.

Step 4

As you fold each one, place them seam side down in the sauce pot.  You can layer the top with any remaining cabbage leaves.

Step 5

Pour boiling water into the pot with the cabbage leaves. Cook, covered for about 1 hour 20 minutes.

Step 6

Prepare the avgolemono sauce by combining all ingredients. Then, pour your avgolemono sauce into the pot with your cabbage rolls.

Step 7

- Each roll should be wrapped in such a way that the filling will not fall out of any gaps. - If you are using green cabbage remove much of the core so that you are left with a cone cutout where the core used to be.

Easy Tips

Ready To Make this Greek cabbage rolls?